GARDEN TRIBUTE TO THE 'RED, WHITE, & BLUE' ~ ORANGE BARBECUED BABY BACK RIBS / LEMON COLESLAW / 'YANKEE DOODLE' SUNDAES

May the sun in his course visit no land more free, more happy, more lovely, than this our own country!

-Daniel Webster

~ Red, white & blue tribute

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ORANGE BARBECUED BABY BACK RIBS

~ Succulent summer fare

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4 lbs. lean spareribs

1 peeled onion

6 whole peppercorns

4 whole cloves

1 16-oz. can beer

• Cut ribs into finger size pieces and place in large kettle. Combine onion, peppercorns, cloves and beer. Pour over ribs and bring to boil. Simmer gently, covered, 30 minutes.
• Remove ribs from brew and dip into Barbecue Sauce. Place ribs on grill over hot coals. Grill 8-10 minutes or until crisp and brown. (8 appetizer servings or a main course for 2).

ORANGE BARBECUE SAUCE

1/2 cup honey

2/3 cup soy sauce

2/3 cup ketchup

1 tsp. Coleman's dry mustard

1 tsp. Hungarian paprika

1 cup wine vinegar

1 tsp. Tabasco sauce

1 minced garlic clove

1 tsp. coarse salt

freshly ground pepper to taste

1 cup fresh orange juice

Combine all ingredients. Bring to boil and simmer 10 minutes. Remove from heat until ready to use.

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LEMON COLESLAW

~ Pine Avenue Fish House recipe from Bon Appetit (July 1991)

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1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup fresh lemon juice

2 Tbsp. Dijon mustard

2 Tbsp. olive oil

2 Tbsp. sugar

1 Tbsp. white wine vinegar

1 Tbsp. prepared horseradish

1 tsp. salt

1/2 tsp celery seeds

1/2 tsp. pepper

8 cups shredded cabbage (about 1 1/2 lbs)

1/2 red bell pepper, cut into matchstick-sized pieces

1/2 green bell pepper, cut in to matchstick-sized pieces

1/4 red onion, cut into matchstick-sized pieces

1 shredded carrot

2 Tbsp. chopped fresh parsley

2 tsp. grated lemon peel

• Combine first 11 ingredients in bowl; whisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead.)
• Combine cabbage, bell peppers, onion, carrot, parsley and lemon peep in large bowl. Toss with enough dressing to season to taste and serve. (6 servings)

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'YANKEE DOODLE' SUNDAES

~ An old-fashioned refreshing treat

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2 pints hulled strawberries

1 pint blueberries

5 Tbsp. sugar

6 Tbsp. Grand Marnier or other orange liquer

1 tsp. grated orange peel

6 cups good vanilla ice cream or frozen yogurt

fresh mint sprigs for garnish

• Combine 1 pint of strawberries with sugar in medium bowl and crush with fork. Slice remaining pint of strawberries. Add to bowl with blueberries. Add liqueur and orange peel and blend well. Let stand 15 minutes. (Can prepare ahead and refrigerate.)
• Divide ice cream or yogurt in 6 dessert dishes or large goblets. Spoon strawberry/blueberry sauce over. Garnish sundaes with fresh mint and serve.